Sole Meuniere

Preparation info

  • Difficulty


  • Serves


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By Katrina Meynink

Published 2014

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  • 2 tablespoons grapeseed oil
  • 4 whole sole (flounder) fillets, 300 g (10½ oz) each, skin removed
  • plain (all-purpose) flour, for dusting
  • 100 g (3½ oz) butter
  • ½ lemon, juice
  • 2 lemons, extra, to serve


Put the grapeseed oil in a heavy-based frying pan over medium heat. Generously dust both sides of the sole fillets with flour on a clean surface or large plate.

Place the skinned side of the fillets first in the frying pan, cooking for about 3 minutes. Turn and cook the other side for the same amount of time. Keeping the fillets warm, glaze with fresh butter and the juice of half a lemon, scraping the juices from the base of the pan and scooping them over the fillet.

Serve immediately, topped with leftover lemon butter from the pan. Cut two lemons in dents de loup (wolf tooth) fashion and serve one half with each sole.